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An All-Star Thanksgiving Potluck

We took the traditional menu and went to seven top chefs for their delicious spins on every dish. The result? Your best holiday feast ever.

Although I have nothing against my family’s usual Thanksgiving fare, I do get a little tired of the old reliables. This year, I decided to ask some of the country’s top chefs to contribute a recipe to my dinner—a kind of All-Star Thanksgiving potluck, but with me at the stove.

My dream team chef list started with Alfred Portale of New York’s Gotham Bar and Grill and Tom Douglas of Seattle’s Dahlia Lounge. These two iconic American chefs from opposite coasts provided the meal’s centerpiece: the turkey and stuffing, respec-tively.

For the side dishes, New York chefs Dan Silverman, formerly of Lever House; Jonathan Waxman of Barbuto; and Andrew Carmellini, formerly at A Voce—along with Mitchell Rosenthal of San Francisco’s Town Hall—put creative spins on the mashed potatoes, cranberry sauce, cauliflower, and green beans my family continues to insist upon. And for dessert, Elisabeth Prueitt of San Francisco’s Tartine Bakery enhances the flavor of classic pumpkin pie with freshly ground spices.

The flavors in my dream-team potluck are classic enough to satisfy my tradition-bound family, but different enough to excite us. And that’s something we can all be thankful for.

by Melissa Clark

the menu

Roasted Turkey with Juniper-Ginger Butter & Pan Gravy

Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms

Mashed Potatoes with Caramelized Shallots

Maple-Tangerine Cranberry Sauce

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Sugar & Spice Pumpkin Pie with Brandied Ginger Cream

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shopping list

Fresh Produce4 lb. Yukon Gold potatoes2 lb. fresh green beans1 medium head cauliflower1 lb. oyster mushroom12 oz. fresh or frozen cranberries2 large ripe pears5-6 tangerines2-3 Meyer lemons1 medium orange3 bunches fresh rosemary3 bunches fresh thyme1 large bunch fresh flat-leaf parsley1 small bunch fresh sage1 small bunch chives12-14 medium shallotsLarge piece fresh ginger2 large cloves garlic

Meat, Eggs & Dairy:14-lb. natural turkey (preferably fresh)7-1/4 sticks unsalted butter2-1/4 cups heavy cream1 cup crème fraîche1/2 cup whole milk1/2 cup freshly grated Parmigiano-Reggiano3 large eggs

Other Groceries:2-1/2 lb. kosher salt1-1/2 lb. granulated sugar1 cup black peppercornsLoaf of rustic bread (1 to 1-1/4 lb.)15-oz. can pure pumpkin2 cups hazelnuts2/3 cup dried cranberries1/2 cup fresh breadcrumbs2 Tbs. brandyWhole dried juniper berries

Pantry Staples:3 cups chicken broth (homemade or lower-salt store-

bought)2-1/2 cups unbleached all-purpose flour1-1/2 cups packed light brown sugar1 cup extra-virgin olive oil1/2 cup pure maple syrup, preferably grade B2 tsp. ground gingerCinnamon sticksWhole cloves (or 1/8 tsp. pre-ground cloves)Whole nutmegTable saltKosher saltBlack peppercorns

menu timeline

One Week Ahead:Make juniper-ginger butter.Make the cranberry sauce.

One Day Ahead:Brine the turkey (morning).Rub the flavored butter under the turkey’s skin.Toast and skin the hazelnuts for the stuffing and the cauli-

flower.Make the vinaigrette for the green beans.Make the caramelized shallots.Blind bake the pie crust. Fill and bake the pie. Let it cool com-

pletely, then refrigerate.

Thanksgiving Morning:Prep the baking dish for the stuffing, and combine all the

ingredients except the broth.Toast the breadcrumbs for the green beans and combine with

the cheese.Prep the ingredients for the cauliflower.

4 Hours Before Dinner:Heat the oven to 350°F

3-1/2 Hours Before Dinner:Put the turkey in the oven to roast.Take the pie, caramelized shallots, and cranberry sauce out of

the refrigerator to let them come to room temperature.Peel the potatoes and cover them with cool water to keep

them from discoloring.

2 Hours Before Dinner:Add the broth to the stuffing and spread it in its prepared

baking dish.If you have two ovens, heat the second one to 375°F.Cook and mash the potatoes. Stir in all but 3 Tbs. of the cara-

melized shallots, transfer the potatoes to a heatproof bowl, cover with foil, and set over a saucepan of barely simmer-ing water to keep warm.

1 Hour Before Dinner:Put stuffing in the oven. (if you have two ovens, bake it sepa-

rately from turkey).Slice the pears for the cauliflower side dish.Cook the cauliflower dish and keep warm.

1/2 Hour Before Dinner:Remove the turkey from oven; if the stuffing is in the same

oven, increase the temperature to 375°F to finish baking the stuffing.

Make the gravy.Cook the green beans and finish them with their viniagrette

and breadcrumbs.

After Dinner:Whip the cream for the pie and serve.

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Butter & Pan Gravy by Alfred Portale

Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird.

Serves twelve, with leftovers.

ingredients

For the juniper-ginger butter: 7 oz. (14 Tbs.) unsalted butter, softened1/4 cup minced fresh ginger2 Tbs. chopped fresh flat-leaf parsley2 Tbs. minced shallots1 Tbs. ground juniper 1 Tbs. chopped fresh sage1 Tbs. fresh thyme2 tsp. minced garlic2 tsp. chopped fresh rosemary

For the brined turkey: 2-1/2 lb. (8-3/4 cups) kosher salt1-1/2 lb. (3 cups plus 3 Tbs.) granulated sugar2/3 cup freshly ground black pepper2-1/2 oz. fresh rosemary sprigs (about 2 large bunches), lightly

crushed2-1/2 oz. fresh thyme sprigs (about 2 large bunches), lightly

crushed14-lb. natural turkey (preferably fresh)

For the gravy: 1 cup lower-salt chicken broth4 Tbs. unsalted butter3 oz. (2/3 cup) all-purpose flourKosher salt and freshly ground black pepper

how to make

At least one day ahead, make the butterMix the butter ingredients in a bowl. Refrigerate 4 Tbs. of the

butter for the gravy and set the rest aside at room temperature for the turkey.One day ahead, brine and prepare the turkeyIn a plastic container or stockpot large enough to hold the turkey,

mix all the brine ingredients (except the turkey) in 3 gallons of cold water, stirring until the salt and sugar are mostly dissolved. Discard the neck and the giblets and trim any excess skin or fat. Trim the tail, if desired. Rinse the turkey and submerge it in the brine for at least 4 hours and no more than 6 hours. If the turkey floats, weight it down with a couple of dinner plates.Remove the turkey from the brine and pat dry with paper towels.

Starting at the top of the breast, run your fingers between the breast and the skin to separate them, being careful not to rip the skin. Once you’re halfway down the breast, turn the turkey around and work from the bottom of the breast until you have loosened the skin from the breast, thighs, and as far down the legs as you can reach. Rub the juniper butter under the skin, covering the breast and as much of the legs as possible. Tuck the wings behind the breast and truss the turkey with twine, securing the legs to the body. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, for at least 6 and up to 24 hours.

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Roast the turkeyPosition a rack in the bottom of the oven and heat the oven to

350°F. If any brine has dripped from the turkey into the roasting pan, pour it out. Then pour 2 cups of warm water into the bottom of the pan and cover the entire roasting pan with foil. Roast undisturbed for 2 hours; remove the pan from the oven and remove the foil. Roast the uncovered turkey until an instant-read thermometer inserted in the thickest part of both thighs reads 165°F, 45 minutes to 1 hour longer.Move the turkey to a cutting board, tent with foil to keep warm,

and let rest for about 30 minutes.Make the gravyStrain the turkey drippings into a fat separator cup (or another

clear, heatproof container). Let sit until the fat rises to the top and then separate exactly 2 cups of the turkey juice from the fat—don’t use more than that or the gravy will be too salty. Combine the 2 cups juice with the chicken broth and enough water to make 4-1/2 cups liquid.In a medium saucepan, melt the reserved juniper-ginger butter

and the unsalted butter over medium-high heat until foaming. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 2 to 3 minutes. Gradually whisk in the liquid, bring just to a boil, and reduce to a simmer. Whisking frequently, continue to cook about 5 minutes longer to meld the flavors. Season to taste with salt and pepper.

make ahead tips

The turkey must be brined and buttered a day ahead. You can make and refrigerate the butter up to 1 week ahead or freeze for 2 months. Bring to room temperature before preparing the turkey.

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Rustic Bread Stuffing with Dried Cranberries, Hazelnuts & Oyster Mushrooms

by Tom Douglas

Classic oyster stuffing gets reinterpreted without seafood—oyster mushrooms bring fabulous texture and flavor to this chunky, savory side.

Serves eight to ten.

ingredients

3 Tbs. extra-virgin olive oil; more for the pan2/3 cup dried cranberriesLoaf of rustic bread (1 to 1-1/4 lb.)Kosher salt and freshly ground black pepper4 oz. (1/2 cup) unsalted butter1/2 cup finely chopped shallots1 lb. oyster mushrooms, stems trimmed, torn into strips2/3 cup toasted, chopped hazelnuts (see tip)1/3 cup chopped fresh flat-leaf parsley1/4 cup thinly sliced fresh chives2 Tbs. chopped fresh thyme2 tsp. finely grated orange zest2 cups turkey or chicken broth (homemade or lower-salt store-bought)

how to make

Heat the oven to 375°F. Oil a 9x13-inch baking dish. Put the cranberries in a bowl and cover with hot water. Let stand 15 minutes; drain.Remove the crust from the bread and cut the bread into 3/4-inch

chunks. In a large bowl, combine the bread, olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the bread cubes in a single layer on a rimmed baking sheet. Toast, tossing occasionally, until golden, about 20 minutes. Remove the bread from the oven and reduce the oven temperature to 350°F.Melt the butter in a 12-inch skillet over medium-high heat. Add

the shallots and cook until softened, 1 to 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and lightly browned, 8 to 10 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper.In a large bowl mix the bread, cranberries, mushroom-shallot

mixture, hazelnuts, parsley, chives, thyme, and orange zest. Stir in the broth. Toss well to combine; the bread should absorb most of the broth. Season to taste with salt and pepper. Spread the stuffing in the prepared dish and cover with foil. Bake for 25 minutes; then remove the foil and bake until crusty and golden, about 35 minutes more.

make ahead tips

Combine all the ingredients except the broth up to 4 hours ahead. Add the broth, put the stuffing in the pan, and hold at room temperature, covered, up to 1 hour before baking.

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TIP: To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

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Shallots

by Dan Silverman

Crème fraîche lends a tangy creaminess to this traditional holiday favorite, and the sweetness of the caramelized shallots adds additional depth.

Serves eight.

ingredients

2 Tbs. extra-virgin olive oil2 cups thinly sliced shallotsKosher salt4 lb. Yukon Gold potatoes, peeled and cut into 2-inch chunks8 oz. (1 cup) unsalted butter, melted1 cup crème fraîche, at room temperature1/2 cup whole milk, heated; more as neededFreshly ground black pepper

how to make

Heat the oil in a 12-inch skillet over medium heat. Reduce to medium low and add the shallots and 1/2 tsp. salt. Cook slowly, stirring occasionally, until soft and golden, 15 to 20 minutes.

Put the potatoes in an 8-quart pot and add enough water to cover by about 2 inches. Add 1/4 cup of salt. Cover the pot and bring to a boil over high heat. Reduce to medium low and simmer, uncovered, until the potatoes are tender, about 20 minutes. Drain, return to the pot, and stir gently over low heat to dry them.

Dump the potatoes into a bowl and then pass through a ricer or food mill back into the pot. Whisk in the melted butter, creme fraiche, and milk, adding more milk as needed to reach your desired consistency.

Set aside 3 Tbs. of the shallots and stir the rest into the potatoes. Season to taste with salt and pepper. Transfer to a serving bowl, top with the reserved shallots, and serve.

make ahead tips

Caramelize the shallots up to 2 days ahead; store covered in the refrigerator. You can make the potatoes an hour ahead; put them in a heatproof bowl, cover with foil, and set over a saucepan of barely simmering water.

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by Jonathan Waxman

The tartness of fresh cranberries is tempered by the sweet counterpoint of maple syrup in this twist on a classic.

Serves twelve.

ingredients

2 cups strained fresh tangerine juice (5 to 6 tangerines)12 oz. fresh or frozen cranberries (3 cups)1/2 cup packed light brown sugar1/2 cup pure maple syrup, preferably grade B3-inch cinnamon stick1 tsp. finely grated tangerine zestPinch kosher salt

how to make

In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.

make ahead tips

May be made up to 1 week ahead.

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Pears, Sage & Hazelnuts

by Andrew Carmellini

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.

Serves eight to ten.

ingredients

3 oz. (6 Tbs.) unsalted butter1 medium head cauliflower, cut into small florets about 3/4 inch

wide1/2 cup toasted, skinned, chopped hazelnuts (see tip right)8 fresh sage leaves, thinly sliced crosswiseKosher salt and freshly ground black pepper2 large ripe pears, cored and thinly sliced2 Tbs. chopped fresh flat-leaf parsley

how to make

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.

Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.

make ahead tips

You can prep all the ingredients several hours ahead except for the pears, which will brown if cut too far in advance.

C a u l i fl o w e r w i t h B r o w n B u t t e r ,

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TIP: To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a 350°F oven for 14 to 18 minutes, stirring every 5 minutes, until lightly browned. While still warm, rub them against each other in a clean dishtowel to remove the papery skins.

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Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

by Mitchell Rosenthal

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

Serves eight to ten.

ingredients

1/2 cup fresh breadcrumbs1/2 cup plus 2 Tbs. extra-virgin olive oilKosher salt and freshly ground black pepper1/2 cup freshly grated Parmigiano-ReggianoFinely grated zest of one Meyer lemon1/4 cup fresh Meyer lemon juice1/4 cup heavy cream2 lb. fresh green beans, trimmed

how to make

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

make ahead tips

The crumbs can be prepared the morning of the meal and stored in an airtight container at room temperature. The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.

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Brandied Ginger Cream

by Elisabeth Prueitt

It’s worth freshly grinding the spices for this rich and silky pie; they add a depth and vibrancy you just don’t get with the pre-ground va-riety.

Serves eight to ten.

ingredients

For the crust 1/2 tsp. table salt6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour5 oz. (10 Tbs.) cold unsalted butter, cut into 1-inch pieces

For the filling 15-oz. can pure pumpkin2 large eggs1 large egg yolk1 cup heavy cream1 Tbs. brandy3/4 cup lightly packed light brown sugar1 tsp. ground ginger1 tsp. freshly ground cinnamon stick (or 1-1/2 tsp. pre-ground cin-

namon)1/2 tsp. table salt1/8 tsp. freshly grated nutmeg1/8 tsp. freshly ground black pepperPinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)

For the cream 1 cup heavy cream2 Tbs. packed light brown sugar1 tsp. ground ginger1 tsp. brandy

how to make

Make the crustIn a small bowl, stir the salt into 1/3 cup very cold water until

dissolved. Put the flour in a food processor and scatter the butter on top. Pulse until the mixture forms large crumbs and some of the butter is in pieces the size of peas, about 8 pulses. Add the salt water and pulse until the dough begins to come together in large clumps, about 7 pulses.you’ll still see some butter pieces. Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill for at least 1 hour or up to overnight.

On a lightly floured surface, roll the dough into a circle 16 inches in diameter and 1/8 inch thick. Transfer to a 9-inch ceramic, metal, or glass pie plate, easing the dough into the bottom and sides and then gently pressing into place. For a traditional crimped edge, trim the overhanging dough to 1/2 inch from the edge of the plate. Fold the overhang under and crimp decoratively. Wrap and refrigerate for at least 30 minutes or up to overnight, or freeze for up to 2 weeks.

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Blind-bake the crustPosition a rack in the center of the oven and heat the oven to

400°F. Line the chilled pie shell with parchment and fill it with dried beans or pie weights. Bake until the sides have just set and look dry, 16 to 20 minutes (lift the parchment to check). Remove the weights and parchment and bake until the edges are light golden and the bottom is pale and completely dry, about 5 minutes. If the dough starts to bubble while baking, gently push the bubbles down with the back of a spoon. Let the crust cool completely on a wire rack before filling.

Make the filling and bake the pieHeat the oven to 325°F. In a large bowl, whisk the pumpkin,

eggs, egg yolk, cream, and brandy. In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture.

Pour the filling into the cooled piecrust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool completely on a wire rack and then refrigerate for at least 2 hours and up to 2 days before serving.

Make the cream just before servingWhip the cream with an electric mixer on medium-high speed

until it forms very soft peaks, about 2 minutes. Add the sugar, gin-ger, and brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer. Dollop in the center of the pie, leaving a band of filling visible around the edge of the pie, or dollop on individual servings.

make ahead tips

You can make and freeze the crust up to 2 weeks ahead. The pie may be filled and baked up to 2 days ahead.